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Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC
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 Title & Authors
Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC
Ko, I.H.; Wang, M.K.; Jeon, B.J.; Kwak, H.S.;
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 Abstract
This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at . The pH decreased up to 32 h and plauteaued thereafter, and the titratable acidity increased up to 40 h. The growth of lactic acid bacteria sharply increased with cfu/ml up to 40 h of fermentation and slowly decreased thereafter. The free amino acids produced during fermentation reached the maximum value at 44 h and gradually decreased thereafter. Bitterness sensory scores were the highest at 44 h of fermentation. In the result of electrophoresis, the band mostly disappeared at 72 h fermentation. The present data showed that the range of optimum fermentation time for liquid-type yogurt using Lactobacillus casei 911LC was from 40 to 44 h.
 Keywords
Fermentation Time;Liquid-type Yogurt;Lactobacillus casei;
 Language
English
 Cited by
1.
Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food,;;;;

한국축산식품학회지, 2015. vol.35. 2, pp.189-196 crossref(new window)
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